CAJ | 학술논문

为了使板栗中的蛋白质能被人体更有效利用,本研究用风味蛋白酶对板栗浆液中的蛋白质进行水解.以水解度为指标,通过单因素试验和正交试验优化,最终确定了制取板栗蛋白水解液的最佳工艺条件为50℃、pH4.0、时间4 h、加酶量0.2%.
위료사판률중적단백질능피인체경유효이용,본연구용풍미단백매대판률장액중적단백질진행수해.이수해도위지표,통과단인소시험화정교시험우화,최종학정료제취판률단백수해액적최가공예조건위50℃、pH4.0、시간4 h、가매량0.2%.
In order to boost absord of chestnut protein in human diet,the hydrolysis conditions of producing chestnut protein hydrolazate by flavourzyme were studied in this paper.The liquefaction condition was optimumed by mono-factor, orthogonal experiments and sense evaluation.The result showed that the optimum reaction condition parameters of the hydrolysis were 0.2% flavourzyme at 50℃ and pH 4.0 for 4 hours.